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Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Lemon Cream Napoleon
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- Level: Easy
- Total: 31 min
- Prep: 13 min
- Inactive: 8 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
- Level: Easy
- Total: 31 min
- Prep: 13 min
- Inactive: 8 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
Ingredients
Directions
- In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
- Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
- In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
- To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.
